Monitor daily food & beverage costs across all outlets.Analyze cost variances and identify discrepancies.Prepare daily, weekly, and monthly cost.Ensure proper cost allocation for each restaurant and nightlife venue.Supervise inventory processes including receiving, storing, issuing, and stocktaking.Conduct regular physical inventory counts (daily spot checks & monthly full counts).investigate and resolve inventory variances, Ensure proper stock rotation (FIFO) and minimize wastage.Verify all purchase orders, invoices, and delivery notes. Ensure goods received match quality and quantity standards.Coordinate with procurement and suppliers for discrepancies.Monitor price fluctuations and recommend cost-saving opportunities .Review and update menu costing for all restaurants and bars. Analyze recipe costs and suggest pricing strategies. Work closely with chefs and bar managers to control portion sizes and minimize waste. Supervise cost control staff (storekeepers, receiving clerks, etc.).Provide training on inventory systems and procedures.Ensure team adherence to operational standards.